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Tofu Florentine

- 4 tbsp (60 ml) vegetable oil
- 2 oz (120 grams) fresh baby spinach
- 1/2 pkg (6 oz or 360 grams) firm silken tofu

- 1/3 tsp (2 ml) turmeric
- 2 English muffins, sliced
- 1/4 cup (60 ml) margarine or butter
- 1 tsp (5 ml) lemon juice

In 2 tbsp (30 ml) of vegetable oil over medium heat, cook the spinach until it had wilted. Remove from heat and keep warm.

Drain the tofu and mash with a fork, add the turmeric and mix well. Using the remaining vegetable oil, cook the tofu over medium-low heat until warmed through.

Lightly toast the English muffins.

Whisk together the butter or margarine and lemon juice and warm in the microwave or in a sauce pan.

Place the tofu on the muffin halves, add the wilted spinach and drizzle with sauce. Serve immediately.

Serves 2.